Making process of highland barley yak meat pie

Abstract

The invention discloses a making process of a highland barley yak meat pie. The making process comprises the following steps: S1, fully and slowly melting yak meat and yak fat, and then finely trimming; s2, cleaning highland barley; s3, steaming the highland barley; s4, draining and cooling the highland barley; s5, cleaning and crushing the Chinese wolfberry fruits; s6, mincing and cutting yak meat and yak fat; s7, stirring and seasoning all the raw materials of the highland barley yak meat pie by stages: sequentially adding 60% of yak meat paste, yak fat paste, highland barley and Chinese wolfberry fruits, 40% of yak meat paste and seasoning auxiliary materials, and respectively stirring by stages; s8, forming the meat pie by using a forming machine; s9, quickly freezing the meat pie; s10, bagging and vacuumizing are carried out; and S11, boxing and warehousing. According to the making process of the highland barley yak meat pie, the problems that in the processing process of highland barley and yak meat, scientific pretreatment and fusion processes are lacked, the meat pie taste is poor, and the preservation process is incomplete are solved, the eating taste of the highland barley yak meat pie can be enriched, and the nutritive value and quality of the highland barley yak meat pie are improved; the shelf life of the highland barley yak meat pie is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a production process of highland barley yak meat patties. Background Art

[0002] Highland barley (Hordeum vulgare var. coeleste L.) and yaks (Bos grunniens) are both unique agricultural and pastoral resources found in my country's plateau regions. Highland barley, a specialty grain of the plateau, is rich in various functional components, including β-glucan, γ-aminobutyric acid, and flavonoids. Its mineral and vitamin content is higher than that of most cereal crops. It is also a source of high-quality protein, possessing unique physiological benefits in regulating blood sugar, preventing cardiovascular disease, and lowering blood lipids. Yaks, a unique species adapted to the harsh plateau environment, are known as the "ship of the plateau." Their meat is delicious, and compared to other cattle breeds, yak meat is high in protein, low in fat, low in calories, and rich in amino acids.

[0003] Traditional highland barley processing primarily focuses on brewing highland barley wine and making highland barley flour, lacking further processed products. Existing products have a rough texture, and the health benefits of dietary fibers like β-glucan haven't been effectively utilized through optimized production processes, preventing their nutrients from being fully released. Yak beef has coarse fibers, and traditional processing methods like air-drying and braising easily result in dry, hard meat, with low added value. Existing deep-processed yak beef products are limited in size, using crude processing techniques, and lack scientific handling of the meat and fat during processing, impacting both taste and quality. Existing meat patties, primarily made with regular meat and wheat flour, suffer from dietary fiber deficiency, nutritional imbalance, and poor integration of ingredients. Furthermore, most commercially available meat patties have a short shelf life of only 3-5 days at room temperature, relying on cold chain transportation, which is costly and limited in reach.

[0004] Therefore, the present invention provides a production process of highland barley yak meat patties to solve the problems of lack of scientific pretreatment and fusion process of highland barley and yak meat in processing, rough processing method affecting the nutritional components and taste of the patties, and imperfect preservation process restricting product quality. Summary of the Invention

[0005] The purpose of the present invention is to provide a production process for highland barley yak meat patties, so as to solve the problems raised in the above background technology, such as the lack of scientific pretreatment and fusion process of highland barley and yak meat in processing, the rough processing method affecting the nutritional content and taste of the patties, and the imperfect preservation process restricting product quality.

[0006] To achieve the above object, the present invention provides a process for preparing highland barley yak meat patties, comprising the following steps:

[0007] S1. Yak meat and yak fat are fully softened and then refined: yak meat and yak fat stored at -18°C are placed in a 0-4°C thawing room for 12-18 hours. The softening process ends when the core temperature of the raw material reaches 2-4°C. Pressing with your fingers will feel slightly elastic and free of ice chips. Refining requires removing the fascia and visible blood vessels on the surface of the yak meat, and removing the connective tissue from the yak fat. Cut into 3-5cm pieces. 3 small pieces;

[0008] S2. Barley cleaning: add 20-22 ℃ pure water according to the weight ratio of barley and water of 1:3, soak the barley for 10-15 minutes, stir 2-3 times during the period to remove floating impurities; pour the soaked barley into a filter with a pore size of 2mm, rinse with flowing pure water 5-6 times, drain until the drainage is clear and drain for 3-5 minutes;

[0009] S3. Barley steaming: preheat the steamer to 100 ℃, spread the cleaned barley evenly on a steaming tray covered with gauze, with a thickness of 3 to 5 cm, and place the steaming tray in layers after steaming for 42 to 48 minutes; the cooked barley grains are translucent and can be squeezed with your fingers without a hard core;

[0010] S4. Highland barley drain and cool: After steaming, highland barley is poured into a stainless steel drain basket and placed in a ventilated cool place, the ambient temperature is 20 to 25 ℃, the relative humidity is 60% to 70%, and the highland barley surface is drained for 20 to 30 minutes without free water, and the moisture content is 30% to 40%; the highland barley is cooled to 20 to 25 ℃ after draining;

[0011] S5. Washing and crushing wolfberries: Soak in 20-22°C purified water at a weight ratio of 1:5 between wolfberries and water for 2 minutes, then rinse with running purified water 2-3 times, drain until no water droplets are visible on the surface, and then grind into fine particles through a 2mm pore size sieve, retaining some fiber texture.

[0012] S6. Mincing and Cutting Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate. Process the meat and fat separately. First, mince the yak meat. Place small, carefully trimmed pieces of beef in batches into the feed port, with each batch filling no more than two-thirds of the feed port's volume. Start the mincer on low speed at 150 rpm. The minced meat should be uniform and free of noticeable graininess. After completion, remove the perforated plate and clean any remaining minced meat. Then mince the yak fat. Place the fat chunks directly into the feed port without cutting them. Mince at high speed at 200 rpm. The minced fat should be a smooth paste with no lumps.

[0013] S7. Mixing and Seasoning: Mix in stages: Use a vertical mixer and place minced yak meat into a mixing bowl, with the minced yak meat accounting for 60% of the total meat weight. Add 1.2% to 2% salt and 0.8% to 1.5% sugar to the minced meat. Set the stirring paddle speed to 60 r / min and stir for 18 to 22 minutes until the meat becomes sticky. Then add minced yak fat, which accounts for 14% to 16% of the total meat weight, and keep the stirring paddle speed at 60 r / min. Stir for 5 minutes until the fat and meat are completely blended. , the meat filling has a smooth texture and a slight oily luster; continue to add 25% to 35% of highland barley and 5% to 8% of wolfberry by weight of the total minced meat, adjust the stirring paddle speed to 35r / min, and stir for 5 minutes until the highland barley and wolfberry are evenly distributed in the meat filling, and most of the highland barley remains intact particles; finally, add the remaining yak minced meat accounting for 40% of the total minced meat weight, as well as 1% light soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to adjust the flavor level of the meat patties, adjust the stirring paddle speed back to 60r / min and stir for 2 minutes;

[0014] S8. Patty Forming: The blended minced meat was passed through an 8 mm sieve and formed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g.

[0015] S9. Quick Freezing: Place the patties in a single layer on a quick-freezing tray and place in a liquid nitrogen quick-freezing machine. Set the temperature to -35°C, wind speed to 5 m / s, and freeze for 15 minutes. Use a probe thermometer to check that the center temperature of the patties is below -18°C.

[0016] S10. Bagging and Vacuuming: Use composite vacuum bags with a thickness of 0.15mm, made of PET / PE, resistant to -40°C temperatures, and measuring 10cm x 10cm. Each patty is individually packaged and placed in a vacuum packaging machine. Set the vacuum level to -0.1MPa, the heat sealing temperature to 120°C, and the heat sealing time to 3 seconds.

[0017] S11. Packing and storage: The vacuum-packed meat patties are packed into corrugated cartons in the quantity of 20 bags / box. The cartons are lined with food-grade PE film. 10g of moisture-proof agent is placed in each box. After sealing with tape, the surface of the box is fully marked with the product information of the highland barley yak meat patties. The packed products are immediately sent to a freezer at -18℃±2℃ and stored in a cold air circulation system.

[0018] As a preferred technical solution of the present invention, the yak meat is a mixture of yak leg meat and yak brisket, with the fat-to-lean ratio controlled at 8:2; the yak fat is taken from the yak abdominal fat, with the harder part being preferred.

[0019] As a preferred technical solution of the present invention, the drained highland barley needs to be cooled to 20-25°C to avoid adding meat filling and stirring at high temperature, which may cause protein denaturation; when adding highland barley and stirring, the stirring paddle speed is 35r / min, which can reduce the damage to the intact highland barley particles and retain the dietary fiber structure.

[0020] As a preferred technical solution of the present invention, when using a fully automatic meat patty forming machine, the inner wall of the mold needs to be coated with edible oil before starting the machine to prevent adhesion.

[0021] As a preferred technical solution of the present invention, the formed meat patties should be placed in a pre-cooling tunnel at -5°C for 10 minutes before quick freezing to form a thin ice crust on the surface to prevent water loss during quick freezing.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. In the manufacturing process of highland barley yak meat patties of the present invention, the highland barley is first soaked and thoroughly washed for 10 minutes to remove impurities and initially absorb water; the highland barley is then steamed in a steamer at 100° C. for 45 minutes to fully cook the highland barley, making it soft and sticky, easier to be digested and absorbed by the human body, and at the same time enhancing the aroma of the highland barley itself; subsequently, the steamed highland barley is added to meat filling and stirred, thereby improving the integration of highland barley with meat and other ingredients, allowing nutrients such as beta-glucan in highland barley to be better integrated into the meat patties, thereby improving the problems of poor taste of highland barley and loose integration with other ingredients in traditional processes.

[0024] 2. In the production process of highland barley yak meat patties, the yak meat and yak fat are fully slowed and then refined to ensure the quality of the raw materials. The meat and oil are separately minced using a 4mm perforated plate, which can better control the particle size of the meat and fat, facilitating subsequent uniform mixing. The stirring process adopts a staged stirring technology. First, 60% of the raw meat is stirred with salt and sugar for 20 minutes to fully flavor the meat and form a certain viscosity. Then, yak fat is added and stirred for 5 minutes to evenly distribute the fat in the meat and prevent fat from clumping. Finally, the remaining 40% of the raw meat and other auxiliary materials are added and stirred to make the meat more tender and juicy. This solves the problems of dry and hard yak meat, uneven fat distribution, and single flavor in traditional processes, and gives full play to the advantages of yak meat's high protein and low fat content.

[0025] 3. In the production process of highland barley yak meat patties, the antioxidants such as carotenoids and polyphenols in wolfberry and the β-glucan and vitamin E in highland barley create a synergistic effect, enhancing the inhibition of fat oxidation in yak meat. This, combined with preservation methods such as quick freezing and vacuum bagging, extends the shelf life of the patties, resolving the issues of traditional meat patties' difficulty in preservation and large-scale production. Furthermore, the combination of highland barley and yak meat ensures that the patties contain both highland barley dietary fiber and yak meat's protein and other nutrients, resulting in a more balanced and richer taste. This improves the nutritional limitations and monotonous taste of existing meat patties. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a flowchart of the production process of highland barley yak meat patties;

[0027] Figure 2 This is a comprehensive scoring chart for highland barley yak meat patties during the preservation process. DETAILED DESCRIPTION

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0029] References to "embodiments" herein mean that a particular feature, structure, or characteristic described in connection with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase "embodiment" in various places in the specification does not necessarily refer to the same embodiment, nor does it necessarily refer to independent or alternative embodiments that are mutually exclusive of other embodiments. It is understood, both explicitly and implicitly, by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0030] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings.

[0031] like Figure 1 As shown, a process for preparing highland barley yak meat patties comprises the following steps:

[0032] S1. Fine-tune yak meat and yak fat after they have been fully softened: Place the yak meat and yak fat stored at -18°C in a 0-4°C thawing room for 12-18 hours. Fine-tune the yak meat by removing the fascia and visible blood vessels on the surface, and by removing the connective tissue from the yak fat. Cut the yak meat into 3-5 cm pieces. 3 small pieces;

[0033] S2. Barley cleaning: Soak the barley in pure water for 10 to 15 minutes, then rinse with flowing pure water 5 to 6 times until the drainage is clear and drain for 3 to 5 minutes;

[0034] S3. Barley steaming: Preheat the steamer to 100°C and steam for 42 to 48 minutes;

[0035] S4. Drain and cool the barley: After steaming, drain the barley for 20 to 30 minutes and cool to 20 to 25°C;

[0036] S5. Wash and crush wolfberry: Soak wolfberry in purified water for 2 minutes, then rinse with flowing purified water 2 to 3 times, drain the water and put into a grinder, crushed into fine particles through a 2mm pore size sieve;

[0037] S6. Mincing and Slicing Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate to separate the yak meat and yak fat.

[0038] S7. Stirring and seasoning: Use a vertical mixer to stir in stages, first take 60% yak minced meat and add 1.2% to 2% salt and 0.8% to 1.5% sugar by weight of the total minced meat, stir for 18 to 22 minutes; then add 14% to 16% yak fat minced meat by weight, stir for 5 minutes; continue to add 25% to 35% of the total weight of the minced meat and 5% to 8% of barley and wolfberry, stir for 5 minutes; finally add the remaining 40% yak minced meat, as well as 1% soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to season, stir for 2 minutes;

[0039] S8. Patty Forming: Patty forming was performed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g.

[0040] S9. Quick freezing: Place the patties in a liquid nitrogen quick freezer and freeze at -35°C for 15 minutes.

[0041] S10. Bagging and vacuum packaging: Each patty is individually placed in a vacuum packaging machine for packaging;

[0042] S11. Packing and storage: The vacuum-packed meat patties are packed into boxes of 20 bags per box. The product information of the highland barley yak meat patties is fully marked on the surface of the box. After packing, the products are immediately stored in a freezer at -18℃±2℃.

[0043] The raw materials used in the present invention are all commercially available raw materials.

[0044] Example 1:

[0045] A process for preparing highland barley yak meat patties comprises the following steps:

[0046] S1. Yak meat and yak fat are fully softened and then refined: yak meat and yak fat stored at -18°C are placed in a 0-4°C thawing room for 12 hours. The softening process ends when the core temperature of the raw material reaches 2-4°C. Pressing with your fingers will feel slightly elastic and free of ice chips. Refining requires removing the fascia and visible blood vessels on the surface of the yak meat, and removing the connective tissue from the yak fat. Cut into 5cm squares. 3 small pieces;

[0047] S2. Barley washing: adding 22 ℃ purified water in a weight ratio of 1:3 to barley and water, soaking the barley for 10 minutes, stirring twice during the soaking to remove floating impurities; the soaked barley was poured into a filter with a pore size of 2mm, rinsed with flowing purified water 5 times until the drainage was clear and drained for 3 minutes;

[0048] S3. Barley steaming: preheat the steamer to 100 ° C, the cleaned barley is evenly spread on a steaming tray covered with gauze, with a thickness of 3 cm, and the steaming tray is layered into the steamer after steaming for 42 minutes; the ripened barley grains are translucent and can be squeezed with fingers without a hard core;

[0049] S4. Drain and cool the barley: After steaming, pour the barley into a stainless steel drain basket and place it in a cool, ventilated place at an ambient temperature of 20 to 25°C and a relative humidity of 60% to 70%. Drain for 20 minutes until there is no free water on the surface of the barley, and the moisture content is 40%. After draining, cool the barley to 25°C.

[0050] S5. Washing and crushing wolfberries: Soak in 22°C purified water at a weight ratio of 1:5 wolfberries to water for 2 minutes, then rinse twice with running purified water. Drain until no water droplets are visible on the surface, then grind into fine particles that pass through a 2mm mesh, retaining some fiber texture.

[0051] S6. Mincing and Cutting Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate. Process the meat and fat separately. First, mince the yak meat. Place small, carefully trimmed pieces of beef in batches into the feed port, with each batch filling no more than two-thirds of the feed port's volume. Start the mincer on low speed at 150 rpm. The minced meat should be uniform and free of noticeable graininess. After completion, remove the perforated plate and clean any remaining minced meat. Then mince the yak fat. Place the fat chunks directly into the feed port without cutting them. Mince at high speed at 200 rpm. The minced fat should be a smooth paste with no lumps.

[0052] S7. Mixing and seasoning: Mix in stages: Use a vertical mixer and first put the minced yak meat into the mixing bucket, with the weight of the minced yak meat accounting for 60% of the total meat weight. Add 1.2% of salt and 0.8% of sugar to the minced meat. Set the stirring paddle speed to 60r / min and stir for 18 minutes until the meat becomes sticky. Then add the minced yak fat accounting for 14% of the total meat weight and keep the stirring paddle speed at 60r / min and stir for 5 minutes until the fat and meat are completely blended and the meat filling is thick. The ground meat is smooth and has a slight greasy sheen; continue to add 25% of the total weight of highland barley and 5% of wolfberry, adjust the stirring paddle speed to 35r / min, and stir for 5 minutes until the highland barley and wolfberry are evenly distributed in the meat filling, and most of the highland barley particles remain intact; finally, add the remaining yak minced meat accounting for 40% of the total weight of the minced meat, as well as 1% light soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to adjust the flavor level of the meat patties, adjust the stirring paddle speed back to 60r / min and stir for 2 minutes;

[0053] S8. Patty Forming: The blended minced meat was passed through an 8 mm sieve and formed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g.

[0054] S9. Quick Freezing: Place the patties in a single layer on a quick-freezing tray and place in a liquid nitrogen quick-freezing machine. Set the temperature to -35°C, wind speed to 5 m / s, and freeze for 15 minutes. Use a probe thermometer to check that the center temperature of the patties is below -18°C.

[0055] S10. Bagging and Vacuuming: Use composite vacuum bags with a thickness of 0.15mm, made of PET / PE, resistant to -40°C temperatures, and measuring 10cm x 10cm. Each patty is individually packaged and placed in a vacuum packaging machine. Set the vacuum level to -0.1MPa, the heat sealing temperature to 120°C, and the heat sealing time to 3 seconds.

[0056] S11. Packing and storage: The vacuum-packed meat patties are packed into corrugated cartons in the quantity of 20 bags / box. The cartons are lined with food-grade PE film. 10g of moisture-proof agent is placed in each box. After sealing with tape, the surface of the box is fully marked with the product information of the highland barley yak meat patties. The packed products are immediately sent to a freezer at -18℃±2℃ and stored in a cold air circulation system.

[0057] Example 2:

[0058] A process for preparing highland barley yak meat patties comprises the following steps:

[0059] S1. Yak meat and yak fat are fully softened and then refined: yak meat and yak fat stored at -18°C are placed in a 0-4°C thawing room for 18 hours. The softening process ends when the core temperature of the raw material reaches 2-4°C. Pressing with a finger will feel slightly elastic and free of ice chips. Refining requires removing the fascia and visible blood vessels on the surface of the yak meat, and removing the connective tissue from the yak fat. Cut into 3cm 3 small pieces;

[0060] S2. Barley washing: adding 20 ℃ purified water in a weight ratio of 1:3 to barley and water, soaking the barley for 15 minutes, stirring three times during the period to remove floating impurities; the soaked barley was poured into a filter with a pore size of 2mm, rinsed with flowing pure water six times until the drainage was clear and drained for 5 minutes;

[0061] S3. Barley steaming: preheat the steamer to 100 ° C, the cleaned barley is evenly spread on a steaming tray covered with gauze, with a thickness of 5 cm, and the steaming tray is layered into the steamer after steaming for 48 minutes; the ripened barley grains are translucent and can be squeezed with fingers without a hard core;

[0062] S4. Highland barley drain and cool: After steaming, highland barley is poured into a stainless steel drain basket and placed in a ventilated cool place, the ambient temperature is 20 to 25 ℃, the relative humidity is 60% to 70%, and the highland barley surface is drained for 30 minutes without free water, and the moisture content is 30%; the highland barley is cooled to 20 to 25 ℃ after draining;

[0063] S5. Washing and crushing wolfberries: Soak in 20°C purified water at a weight ratio of 1:5 between wolfberries and water for 2 minutes, then rinse three times with running purified water. Drain until no water droplets are visible on the surface, then place in a grinder and crush into fine particles that pass through a 2 mm pore size sieve, retaining some fiber texture.

[0064] S6. Mincing and Cutting Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate. Process the meat and fat separately. First, mince the yak meat. Place small, carefully trimmed pieces of beef in batches into the feed port, with each batch filling no more than two-thirds of the feed port's volume. Start the mincer on low speed at 150 rpm. The minced meat should be uniform and free of noticeable graininess. After completion, remove the perforated plate and clean any remaining minced meat. Then mince the yak fat. Place the fat chunks directly into the feed port without cutting them. Mince at high speed at 200 rpm. The minced fat should be a smooth paste with no lumps.

[0065] S7. Mixing and seasoning: Mix in stages: Use a vertical mixer and first take the minced yak meat and put it into the mixing bucket. The weight of the yak meat should account for 60% of the total meat weight. Add 2% of salt and 1.5% of sugar. Set the stirring speed of the paddle to 60r / min and stir for 22 minutes until the meat becomes sticky. Then add the minced yak fat that accounts for 16% of the total meat weight. Keep the stirring speed at 60r / min and stir for 5 minutes until the fat and meat are completely blended and the meat filling has a smooth texture. Smooth with a slight greasy sheen; continue to add 35% of the total meat weight of highland barley and 8% of wolfberry, adjust the stirring paddle speed to 35r / min, and stir for 5 minutes until the highland barley and wolfberry are evenly distributed in the meat filling, and most of the highland barley remains intact particles; finally, add the remaining yak minced meat accounting for 40% of the total meat weight, as well as 1% light soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to adjust the flavor level of the meat patty, adjust the stirring paddle speed back to 60r / min and stir for 2 minutes;

[0066] S8. Patty Forming: The blended minced meat was passed through an 8 mm sieve and formed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g.

[0067] S9. Quick Freezing: Place the patties in a single layer on a quick-freezing tray and place in a liquid nitrogen quick-freezing machine. Set the temperature to -35°C, wind speed to 5 m / s, and freeze for 15 minutes. Use a probe thermometer to check that the center temperature of the patties is below -18°C.

[0068] S10. Bagging and Vacuuming: Use composite vacuum bags with a thickness of 0.15mm, made of PET / PE, resistant to -40°C temperatures, and measuring 10cm x 10cm. Each patty is individually packaged and placed in a vacuum packaging machine. Set the vacuum level to -0.1MPa, the heat sealing temperature to 120°C, and the heat sealing time to 3 seconds.

[0069] S11. Packing and storage: The vacuum-packed meat patties are packed into corrugated cartons in the quantity of 20 bags / box. The cartons are lined with food-grade PE film. 10g of moisture-proof agent is placed in each box. After sealing with tape, the surface of the box is fully marked with the product information of the highland barley yak meat patties. The packed products are immediately sent to a freezer at -18℃±2℃ and stored in a cold air circulation system.

[0070] Example 3:

[0071] A process for preparing highland barley yak meat patties comprises the following steps:

[0072] S1. Yak meat and yak fat are fully softened and then refined: yak meat and yak fat stored at -18°C are placed in a 0-4°C thawing room for 15 hours. The softening process ends when the core temperature of the raw material reaches 2-4°C. Pressing with your fingers will feel slightly elastic and free of ice chips. Refining requires removing the fascia and visible blood vessels on the surface of the yak meat, and removing the connective tissue from the yak fat. Cut into 4cm squares. 3 small pieces;

[0073] S2. Barley washing: adding 21 ° C purified water in a weight ratio of barley and water of 1:3, soaking the barley for 13 minutes, stirring three times during the period to remove floating impurities; the soaked barley was poured into a filter with a pore size of 2mm, rinsed with flowing pure water five times until the drainage was clear and drained for 4 minutes;

[0074] S3. Barley steaming: preheat the steamer to 100 ° C, the cleaned barley is evenly spread on a steaming plate covered with gauze, with a thickness of 4 cm, and the steaming plate is layered into the steamer after steaming for 45 minutes; the ripened barley grains are translucent and can be squeezed with fingers without a hard core;

[0075] S4. Drain and cool the barley: After steaming, pour the barley into a stainless steel drain basket and place it in a cool, ventilated place at an ambient temperature of 20 to 25°C and a relative humidity of 60% to 70%. Drain for 25 minutes until there is no free water on the surface of the barley, and the moisture content is 35%. After draining, cool the barley to 23°C.

[0076] S5. Washing and crushing wolfberries: Soak in 21°C purified water at a weight ratio of 1:5 wolfberries to water for 2 minutes, then rinse twice with running purified water. Drain until no water droplets are visible on the surface, then grind into fine particles that pass through a 2 mm pore size sieve, retaining some fiber texture.

[0077] S6. Mincing and Cutting Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate. Process the meat and fat separately. First, mince the yak meat. Place small, carefully trimmed pieces of beef in batches into the feed port, with each batch filling no more than two-thirds of the feed port's volume. Start the mincer on low speed at 150 rpm. The minced meat should be uniform and free of noticeable graininess. After completion, remove the perforated plate and clean any remaining minced meat. Then mince the yak fat. Place the fat chunks directly into the feed port without cutting them. Mince at high speed at 200 rpm. The minced fat should be a smooth paste with no lumps.

[0078] S7. Mixing and seasoning: Mix in stages: Use a vertical mixer and first take the minced yak meat and put it into the mixing bucket. The weight of the yak meat should account for 60% of the total meat weight. Add 1.6% of salt and 1% of sugar. Set the stirring speed of the paddle to 60r / min and stir for 20 minutes until the meat becomes sticky. Then add the minced yak fat that accounts for 15% of the total meat weight. Keep the stirring speed at 60r / min and stir for 5 minutes until the fat and meat are completely blended and the meat filling has a smooth texture. Smooth with a slight greasy sheen; continue to add 30% of the total meat weight of highland barley and 6% of wolfberry, adjust the stirring paddle speed to 35r / min, and stir for 5 minutes until the highland barley and wolfberry are evenly distributed in the meat filling, and most of the highland barley remains intact particles; finally, add the remaining yak minced meat accounting for 40% of the total meat weight, as well as 1% light soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to adjust the flavor level of the meat patty, adjust the stirring paddle speed back to 60r / min and stir for 2 minutes;

[0079] S8. Patty Forming: The blended minced meat was passed through an 8 mm sieve and formed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g.

[0080] S9. Quick Freezing: Place the patties in a single layer on a quick-freezing tray and place in a liquid nitrogen quick-freezing machine. Set the temperature to -35°C, wind speed to 5 m / s, and freeze for 15 minutes. Use a probe thermometer to check that the center temperature of the patties is below -18°C.

[0081] S10. Bagging and Vacuuming: Use composite vacuum bags with a thickness of 0.15mm, made of PET / PE, resistant to -40°C temperatures, and measuring 10cm x 10cm. Each patty is individually packaged and placed in a vacuum packaging machine. Set the vacuum level to -0.1MPa, the heat sealing temperature to 120°C, and the heat sealing time to 3 seconds.

[0082] S11. Packing and storage: The vacuum-packed meat patties are packed into corrugated cartons in the quantity of 20 bags / box. The cartons are lined with food-grade PE film. 10g of moisture-proof agent is placed in each box. After sealing with tape, the surface of the box is fully marked with the product information of the highland barley yak meat patties. The packed products are immediately sent to a freezer at -18℃±2℃ and stored in a cold air circulation system.

[0083] Comparative Example 1:

[0084] The highland barley in the raw materials of Example 3 is removed, and the other method steps are the same as those of Example 3.

[0085] Comparative Example 2:

[0086] The wolfberry in the raw materials of Example 3 was removed, and the other steps were the same as those of Example 3.

[0087] Comparative Example 3:

[0088] In step S7 of Example 3, no staged stirring is performed. All ingredients of the meat pie are put into the stirring barrel at one time, and the stirring paddle speed is set to 60 r / min and stirred for 32 minutes. The other method steps are the same as those of Example 3.

[0089] The yak meat patties prepared in Examples 1, 2, and 3 and Comparative Examples 1, 2, and 3 were provided to 20 experienced people for comprehensive evaluation, with each score set to 100 points. An appropriate amount of sample was placed in a white porcelain plate, and the color and state were observed under natural light, the odor was smelled, the mouth was rinsed with warm water, and the taste was tasted. After making the evaluation, the average value was taken as the product score. The comprehensive scoring standard for yak meat patties is shown in Table 1, and the scoring results are shown in Table 2. The highland barley yak meat patties prepared in Examples 1, 2, and 3 had a high comprehensive score. They had bright color, golden barley, and rosy wolfberry. The tissue morphology was complete and compact, and the highland barley and wolfberry were evenly dispersed. The yak meat aroma, the highland barley fragrance, and the sweet wolfberry fragrance were naturally integrated. The aroma was rich and layered. The meat patty was crispy on the outside and soft on the inside. The yak meat was tender but not dry, the highland barley grains were chewy, and the taste was rich and coordinated.

[0090] Table 1: Comprehensive scoring criteria for highland barley yak meat patties

[0091]

[0092] Table 2: Comprehensive scoring results of highland barley yak meat patties

[0093] Color (points) Organizational form (points) Odor (points) Taste (points) Taste (points) Comprehensive score (points) Example 1 96 94 95 92 93 94.0 Example 2 95 93 94 93 96 94.2 Example 3 98 96 97 95 97 96.6 Comparative Example 1 81 82 83 79 78 80.6 Comparative Example 2 83 87 86 84 83 84.6 Comparative Example 3 89 88 90 88 84 87.8

[0094] The yak meat patties prepared in Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were stored in a -18°C freezer and taken out on day 0, 60, 120, 180, 240, and 300. The color, morphology, and smell of the yak meat patties were observed and the taste was tasted according to the comprehensive scoring table for highland barley yak meat patties in Table 1 to obtain a comprehensive score for the yak meat patties. The results are shown in Table 1. Figure 2 The initial comprehensive scores of the yak meat patties of Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were 96.6, 80.6, 84.6, and 87.8 points, respectively. As the storage time increased, the comprehensive scores of the highland barley yak meat patties showed a downward trend. After 180 days of storage, the comprehensive scores of Comparative Example 1 and Comparative Example 2 decreased significantly, with scores below 70 points. The score of Example 3 was above 90 points. After 240 days of storage, the highland barley yak meat patties of Comparative Example 1 and Comparative Example 2 became dull in color and had a distinct odor, making them completely inedible. Therefore, adding highland barley and wolfberry to the yak meat patties and stirring them in stages can effectively extend the shelf life of the product and improve the taste and quality of the product.

[0095] In summary, the production process of highland barley yak meat patties described in the present invention can solve the problems of lack of scientific pretreatment and fusion process of highland barley and yak beef in processing, poor taste of meat patties, imperfect preservation process, etc. It can not only enrich the edible taste of highland barley yak meat patties, improve the nutritional value and quality of highland barley yak meat patties, but also extend the shelf life of highland barley yak meat patties.

[0096] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent substitutions, or modifications based on the present invention to solve substantially the same technical problems and achieve substantially the same technical effects are all included in the scope of protection of the present invention.

Claims

1. A process for preparing highland barley yak meat patties, characterized in that: The following steps are involved: S1. Fine-tune yak meat and yak fat after they have been fully softened: Place the yak meat and yak fat stored at -18°C in a 0-4°C thawing room for 12-18 hours. Fine-tune the yak meat by removing the fascia and visible blood vessels on the surface, and by removing the connective tissue from the yak fat. Cut the yak meat into 3-5 cm pieces. 3 small pieces; S2. Barley cleaning: add 20-22 ℃ pure water according to the weight ratio of barley and water of 1:3, soak the barley for 10-15 minutes, stir 2-3 times during the period to remove floating impurities; pour the soaked barley into a filter with a pore size of 2mm, rinse with flowing pure water 5-6 times, drain until the drainage is clear and drain for 3-5 minutes; S3. Barley steaming: preheat the steamer to 100 ℃, spread the cleaned barley evenly on a steaming tray covered with gauze, with a thickness of 3 to 5 cm, and place the steaming tray in layers after steaming for 42 to 48 minutes; the cooked barley grains are translucent and can be squeezed with your fingers without a hard core; S4. Drain and cool the barley: After steaming, pour the barley into a stainless steel drain basket and place it in a cool, ventilated place to drain for 20 to 30 minutes until there is no free water on the surface of the barley, and the moisture content is 30% to 40%; S5. Washing and crushing wolfberries: Soak in 20-22°C purified water at a weight ratio of 1:5 between wolfberries and water for 2 minutes, then rinse with running purified water 2-3 times, drain until no water droplets are visible on the surface, and then place in a grinder and crush into fine particles through a 2 mm pore size sieve. S6. Mincing and Slicing Yak Meat and Yak Fat: Use a dual-shaft high-speed meat grinder with a 4mm diameter perforated plate. Process the meat and fat separately, first mincing the yak meat and then the yak fat. S7. Mixing and seasoning: Mixing in stages: Use a vertical mixer, first take minced yak meat into a mixing barrel after mincing, yak meat mince accounts for 60% of the total meat weight, and add 1.2% to 2% salt and 0.8% to 1.5% sugar by weight of the minced meat, the stirring paddle speed is set to 60r / min and stirred for 18 to 22 minutes; then add 14% to 16% of the total meat weight of minced yak fat mince, maintain the stirring paddle speed of 60r / min, and stir for 5 minutes; continue to add 25% to 35% of the total meat weight of barley and 5% to 8% of wolfberry, adjust the stirring paddle speed to 35r / min, and stir for 5 minutes; finally, add 40% of the total meat weight of the remaining yak meat mince, and 1% soy sauce, 0.5% chicken essence, 0.5% black pepper and 0.3% ginger powder to adjust the flavor level of the meat patties, adjust the stirring paddle speed back to 60r / min and stir for 2 minutes; S8. Patty Forming: The blended minced meat was passed through an 8 mm sieve and formed using a fully automatic patty forming machine. The mold was set to 8 cm in diameter and 1.2 cm in thickness. The weight of each patty was controlled at 80 ± 2 g. S9. Quick Freezing: Place the patties in a single layer on a quick-freezing tray and place in a liquid nitrogen quick-freezing machine. Set the temperature to -35°C, wind speed to 5 m / s, and freeze for 15 minutes. S10. Bagging and Vacuuming: Use composite vacuum bags with a thickness of 0.15 mm, made of PET / PE and measuring 10 cm x 10 cm. Place each patty in a vacuum packaging machine, set to a vacuum level of -0.1 MPa, a heat seal temperature of 120°C, and a heat seal time of 3 seconds. S11. Packing and storage: The vacuum-packed meat patties are packed into corrugated cartons in the quantity of 20 bags / box. After sealing with tape, the surface of the box is fully marked with the product information of the highland barley yak meat patties. The packed products are immediately sent to the freezer at -18℃±2℃.

2. The process for making highland barley yak meat patties according to claim 1, characterized in that: The yak meat is a mixture of yak leg meat and yak brisket, with the fat-to-lean ratio controlled at 8:2; and the yak fat is taken from the abdominal fat of the yak.

3. The process for making highland barley yak meat patties according to claim 1, characterized in that: The yak meat slow-cooking treatment ends when the center temperature of the raw material reaches 2-4° C., and the yak meat feels slightly elastic when pressed with fingers without any ice chips.

4. The process for making highland barley yak meat patties according to claim 1, characterized in that: After being drained and cooled, the highland barley should be placed in a ventilated and cool place with an ambient temperature of 20-25℃ and a relative humidity of 60%-70%.

5. The process for making highland barley yak meat patties according to claim 1, characterized in that: The yak meat and yak fat are minced and cut into pieces, and the yak meat is minced first, and the finely trimmed beef pieces are put into the feed port in batches, with the amount of each batch not exceeding 2 / 3 of the volume of the feed port. The meat grinder is started at a low speed of 150r / min, and the minced meat must have a uniform texture; after completion, the orifice plate is removed, the residual minced meat is cleaned, and the yak fat is minced again at a speed of 200r / min, and the minced fat must be in a fine paste.

6. The process for making highland barley yak meat patties according to claim 1, characterized in that: The fully automatic meat pie forming machine needs to be coated with edible oil on the inner wall of the mold before starting up.

7. The process for making highland barley yak meat patties according to claim 1, characterized in that: The quick freezing treatment is to place the formed meat patties in a pre-cooling tunnel at -5°C for 10 minutes before quick freezing to form a thin ice crust on the surface; after quick freezing, the center temperature of the meat patties is detected by a probe thermometer to be below -18°C.

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